Cheese

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  • Gorgonzola

    John Eats Cheese
    John Proestakes
    16 Aug 2014 | 10:27 am
    Advertise here with BSAAlso known as Mountain Gorgonzola (di monte) or Gorgonzola naturale, Gorgonzola Piccante is an Italian cow’s milk, washed rind, blue cheese from the Lombardy region of Italy. Gorgonzola cheese really only refers to cheese produced in the city of Gorgonzola, Italy. There are actually a few varieties, but the most popular are Gorgonzola Dolce and Gorgonzola Piccante. The main difference between Dolce and Piccante is that Gorgonzola Piccante's rind is thicker and dryer. Also, the taste of Dolce is sweet, whereas Piccante is spicy. Gorgonzola Dolce younger, milder sweet…
  • Cheese a hit at Calkins

    cheese - Yahoo News Search Results
    29 Sep 2014 | 9:08 am
    The Wayne County Tourism Promotion Committee held two tours in the county starting with the northern region. The guided bus tour was led by local historian Tom Kennedy.
  • Stephen Colbert examines North Korea's cheese crisis

    cheese - Yahoo News Search Results
    30 Sep 2014 | 11:19 am
    North Korean leader Kim Jong-un hasn't been seen in three weeks, and many are speculating his absence has a lot to do with his love of rich cheeses.
  • Grilled and gooey: new cookbook all about grilled cheese

    CHEESE - Bing News
    30 Sep 2014 | 6:04 am
    There are few foods more comforting, more evocative of childhood than the humble grilled cheese. Cheese, bread, and butter are transformed into something so much better through the heat of a pan. We all pretty much know how to make a basic grilled cheese.
  • F.D.A. Plans to Revise Food Safety Rules

    NYT > Cheese
    19 Sep 2014 | 9:00 pm
    To account for concerns raised by small brewers, cheese producers and others, the agency revised provisions for water testing, manure, compost and spent grains.
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    cheese - Yahoo News Search Results

  • Stephen Colbert examines North Korea's cheese crisis

    30 Sep 2014 | 11:19 am
    North Korean leader Kim Jong-un hasn't been seen in three weeks, and many are speculating his absence has a lot to do with his love of rich cheeses.
  • CEC Entertainment, Inc. Appoints Temple Weiss as Chief Financial Officer

    30 Sep 2014 | 9:36 am
    IRVING, Texas, Sept. 30, 2014 /PRNewswire/ -- CEC Entertainment, Inc. ("CEC" or the "Company"), which operates 577 Chuck E. Cheese's stores, today announced that its Board of Directors appointed Temple Weiss as Chief Financial Officer, effective September 29, 2014. The Company's announcement follows a search process conducted by the Board of Directors to identify a CFO, which included a review ...
  • SAY CHEESE | The Drunken Goat

    29 Sep 2014 | 10:31 pm
    By GWEN PETRO When roaming the vast selection of cheeses at Wegmans, it isn’t hard for a cheese-lover like myself to feel overwhelmed. Of course, it’s hard to go wrong with the standard Brie and cheddar. However, there are also hundreds of more adventurous cheeses to try which may either […]
  • Cheese a hit at Calkins

    29 Sep 2014 | 9:08 am
    The Wayne County Tourism Promotion Committee held two tours in the county starting with the northern region. The guided bus tour was led by local historian Tom Kennedy.
  • Easy dinner recipes: Great Mac 'n' cheese ideas for Meatless Monday

    29 Sep 2014 | 8:44 am
    Could it possibly get any better than mac 'n' cheese for dinner? Probably not. Which is why we've included not one but three mac 'n' cheese recipe options for your dining pleasure. You're welcome.
 
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    CHEESE - Bing News

  • Grilled and gooey: new cookbook all about grilled cheese

    30 Sep 2014 | 6:04 am
    There are few foods more comforting, more evocative of childhood than the humble grilled cheese. Cheese, bread, and butter are transformed into something so much better through the heat of a pan. We all pretty much know how to make a basic grilled cheese.
  • Pimiento cheese makes comeback as bar food: recipe

    30 Sep 2014 | 5:12 am
    RICHMOND – Could it be that the cocktail and craft beer scenes are making the "caviar of the South" suddenly hip? They're certainly trying. Because that caviar — better known as pimiento cheese spread to the rest of us — is experiencing a renaissance ...
  • Kim Jong-un’s Cheese Addiction Caused Recent Mysterious Absence?

    30 Sep 2014 | 4:52 am
    Kim Jong-un’s cheese addiction caused his recent mysterious absence. Living in the West had its drawbacks for the authoritarian dictator of North Korea. He supposedly developed an addiction to Emmental cheese while attending school in Switzerland.
  • Stephen Colbert examines North Korea's cheese crisis

    30 Sep 2014 | 4:49 am
    North Korean leader Kim Jong-un hasn't been seen in three weeks, and many are speculating his absence has a lot to do with his love of rich cheeses. On Monday's "Colbert Report," Stephen Colbert tackled the mini-mystery of what exactly is wrong with the ...
  • Cheese in the Gardens: ‘Milk’s Leap Toward Immortality’ at Atlanta Cheese Festival

    30 Sep 2014 | 3:22 am
    Whether you’re into Vermont Cheddar or Camembert, Munster or Mozzarella, Gorgonzola or even Goat Cheese, you’ll get a taste of it all at the Atlanta Botanical Gardens on October 3 from 6 – 11 p.m. because the cheese festival is in town! – I know, I ...
 
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    Cheese Underground

  • Bon Bree Brick Comes Back From the Brink

    Jeanne Carpenter
    28 Sep 2014 | 4:20 pm
    Several years ago, when I was a guest on Wisconsin Public Radio talking cheese with Larry Meiller, a caller asked me (on live air) if I knew anything about Bon Bree Brick. I had to admit that I didn't, and soon thereafter, the phone lines lit up with callers sharing fond memories of Bon Bree, an old family favorite once made in Mapleton, Wisconsin.Well, today, Bon Bree Brick is back, baby. The current issue of the Center for Dairy Research (CDR) Dairy Pipeline (if you don't subscribe to their free e-newsletter, sign up here), profiles several extinct cheeses brought back from the brink of…
  • 2015 American Artisan Cheese Class Schedule Announced

    Jeanne Carpenter
    25 Sep 2014 | 7:06 am
    Hey there cheese peeps! If you live in Wisconsin and you're looking for a monthly night out, tasting and learning about fine artisan cheese, I'm doing another year-long class series in 2015.We meet at the Firefly Coffeehouse, a fantastic space that serves as the living room of my town, Oregon, Wis., about 10 minutes south of Madison. Each class includes a tasting and storytelling of artisan cheeses, a glass of complimentary wine, beer or beverage and general merriment. Classes begin at 7 p.m. and are limited to 25 attendees. Each class costs $22 and seats must be reserved in advance. Classes…
  • The Results Are In: I'm an ACS Certified Cheese Professional

    Jeanne Carpenter
    3 Sep 2014 | 7:13 am
    And it's official: I am an American Cheese Society Certified Cheese Professional. Say it with me: whoooooo-hooooo!Jane Bauer from ACS emailed me yesterday, with a note that a press release will go out today. I am interested to see how many other folks from Wisconsin are on the list. Up until now, there's only been two other CCPs in the state, so I am honored to be in their company! Of the more than 250 people who sat for the test this year, 153 people passed. A total of 406 individuals throughout the United States and Canada are now official ACS CCPs.So what is an ACS CCP?  The ACS…
  • Rush Creek Reserve Production Stopped By FDA Rule Uncertainty

    Jeanne Carpenter
    15 Aug 2014 | 5:24 pm
    Andy Hatch with one of his first experimental batches ofRush Creek Reserve on May 20, 2010. The cheese wasofficially released that fall to great acclaim. Photo by Jeanne CarpenterUncertainty over how the U.S. Food and Drug Administration will rule in regards to a number of pending raw milk cheese regulations has claimed its first official victim: Rush Creek Reserve by Uplands Cheese near Dodgeville, Wisconsin.In an email to industry professionals this morning, Uplands co-owner and lead cheesemaker Andy Hatch broke the sad news that he will not be making Rush Creek this year. "It's…
  • Saxon Creamery Reinvents Green Fields Into True Monastery-Style Cheese

    Jeanne Carpenter
    11 Aug 2014 | 5:02 am
    I have a soft spot for monastery-style cheeses. Their pungent aromas and savory, meaty flavors are dangerously addictive to this farm girl raised on meat and potatoes.One of my all time favorites is Oka, originally manufactured by the Trappist monks in Oka, Quebec, Canada, and now owned by Agropur (but still aged 35 days in the original cellars of the Cistercian Abbey). At the American Cheese Society Festival of Cheese two weeks ago in Sacramento, I stood next to the Washed Rind table noshing on Oka so long that Keith Adams from Alemar Creamery in Minnesota told me I was going to get kicked…
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    WordPress Tag: Cheese

  • Je suis arrivée en France

    Les Chroniques de Claire
    29 Sep 2014 | 4:42 pm
    At 4:30 am, the alarm went off. Eyes glazed, I rolled out of bed to get ready and head to the airpor
  • “Tower of Mystery” Chili

    spasture
    29 Sep 2014 | 4:27 pm
    Work is difficult enough.  The rule infractions make it worse. Chili365:  “Josh, what’s going on wit
  • Quick broccoli and cheese pasta bake recipe

    ashleyst2013
    29 Sep 2014 | 3:37 pm
    My quick broccoli and cheese pasta bake; Ingredients 300g of pasta shaped of your choice broccoli 1 full floret 1 Packet of Cheese sauce 150g of Mature cheddar 12 Cherry tomatoes 1 tin of Tuna (optional for vegetarian dish) Turn on the oven to 180- 200c (depending on the strength of your oven) while its heating up boil the pasta on a medium heat for 10 minutes. Chop the broccoli into small mouth sized chunks and when the ten minutes is up add to the pasta and cook for further 5. Chop your cherry tomatoes in half and set aside. Prepare the cheese sauce by following the guild lines. The one I…
  • FED UP

    Angela Eve
    29 Sep 2014 | 3:00 pm
    Holy wow. I never knew that my life could literally be changed just from watching a documentary. I’m pretty positive that that is exactly what happened after watching Fed Up. The facts that are presented in this documentary are undeniable…. and it all makes SO MUCH SENSE. Here are the notes that I took while watching this– this is just a teaser of all the tons of valuable information that is contained in this 92min. documentary. I HIGHLY suggest that you go and watch this yourself. ■ This year, for the first time in the history of the world… More people will die this…
  • Artisan Cheese Picnic

    patio112014
    29 Sep 2014 | 2:45 pm
    Reviews Artisan Cheese Picnic for sale Please take a few moments to view the Artisan Cheese Picnic. deals, in order to get an idea about the top quality and features of this product item. Check Price for Artisan Cheese Picnic If you are looking for the deals for Artisan Cheese Picnic Here is the place to order online after you search a lot for where to buy. with fast shipping offer here. You can buy and get it in few days.
 
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    lucy's Whey

  • Falling for Capriole Goat Cheese, Pumpkin Ale, and Apple Butter

    Amy Thompson
    18 Sep 2014 | 7:42 am
    Capriole Goat Cheese is back in the case at our Chelsea Market shop! Welcome back two ash-ripened classics, Sofia and Wabash Cannonball, as well as a newcomer: the Crocodile Tear. These little teardrops are molded by hand before being dusted with paprika and aged just 10-15 days. Seasonal Brew: Unfiltered Organic Pumpkin Ale The organic pumpkins for this ale are grown just 15 miles away from the Wolaver’s brewery in Vermont. We can’t think of a better way to welcome the chilly days ahead than with our homemade mac n cheese and a pint of this golden amber ale! Stop by our Upper…
  • Wine Down Time, New Cheese, and Local Honey

    Amy Thompson
    11 Sep 2014 | 10:14 am
    New at Lucy’s Whey Chelsea Market Introducing Condor’s Ruin! These striking, ash-ripened pyramids are modeled after the Loire Valley classic, Valencay. Made from sheep’s milk by Georgia’s Many Fold Farm, this is a 2014 American Cheese Society winner. We like to serve it with a drizzle of honey or a few slices of tomato, both of which complement this cheese’s tart, yogurty notes. Introducing Wine Down Time at Lucy’s Whey Carnegie Hill Every day from 3:30 – 6:30 pm, join us for “Wine Down Time!” Our wine bar team will select a few wines each…
  • Beat the Back to School Blues

    Amy Thompson
    11 Sep 2014 | 10:07 am
    BEAT THE BACK TO SCHOOL BLUES Summer is over, and that means it’s time to start filling those brown bags again. Feel good about the meal you pack and save time by stocking up on these lunch time staples. Big Spoon Roasters PB & J Gets a Makeover These nut butters have just two simple ingredients: nuts and honey. Unlike many other natural nut butters, Big Spoon Roasters does not add palm oil to prevent separation, so just stir and enjoy. One taste and you’ll be hooked – trust us! Stop by our Carnegie Hill shop for your first jar. Brooklyn Cured Ham The New Ham and Cheese…
  • Cheese That Grills

    Amy Thompson
    11 Sep 2014 | 9:55 am
    CHEESE THAT GRILLS This weekend, we’re sending summer out in style – with crisp, bright salads, melty cheeseburgers, and frozen desserts. First thing’s first! Fire up the grill and top your burgers with Dunbarton Blue, a blue-veined cheddar with just the right amount of kick. For the purists, try a slice of Prairie Breeze Cheddar, our go-to melter from the Musser family in Iowa. While you’re in, ask your cheesemonger about their favorite artisanal condiments – from Katchkie Farm Tomato Jam to Brooklyn Brine Pickles. Our favorite way to wow our guests is with…
  • Celebrate Seasonal Produce: Frozen Yogurt & New Menu Items

    Amy Thompson
    11 Sep 2014 | 9:50 am
    JENI’S SPLENDID FROZEN YOGURT If you’re like us and you refuse to turn on your oven until the first signs of fall, these seasonal frozen yogurt flavors from Jeni’s Splendid Ice Cream will be your new dessert savior. Each of these yogurts is made with biodynamic yogurt, grass-grazed milk, and fresh fruit. Our Carnegie Hill location is currently featuring a few of our favorite flavors: Lemon Blueberry, Apricot, Lime Cardamom, and Grapefruit! A Celebration of Tomato Season: Our Carnegie Hill location is savoring the season with new menu items. Nothing says summer like the…
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    John Eats Cheese

  • Gypsy Brewing: the case of Evil Twin

    Kim Kreil
    23 Sep 2014 | 10:23 am
    Advertise here with BSAI don't remember the first time I heard the words “gypsy brewing”— but I became familiar with the concept through Evil Twin Brewery. What is gypsy brewing? Before I continue, let me explain what a gypsy brewing means. The concept is fairly simple: a gypsy brewer is someone who doesn't own their own brewery but borrows space from other brewing establishments to brew their beer. I first remember being confused when seeing Evil Twin as listed as a South Carolina beer. I knew that the owner was from Denmark and that he, Jeppe Jarnit-Bjergsø, co-established a bar here…
  • Gorgonzola

    John Proestakes
    16 Aug 2014 | 10:27 am
    Advertise here with BSAAlso known as Mountain Gorgonzola (di monte) or Gorgonzola naturale, Gorgonzola Piccante is an Italian cow’s milk, washed rind, blue cheese from the Lombardy region of Italy. Gorgonzola cheese really only refers to cheese produced in the city of Gorgonzola, Italy. There are actually a few varieties, but the most popular are Gorgonzola Dolce and Gorgonzola Piccante. The main difference between Dolce and Piccante is that Gorgonzola Piccante's rind is thicker and dryer. Also, the taste of Dolce is sweet, whereas Piccante is spicy. Gorgonzola Dolce younger, milder sweet…
  • Does wine need to breathe?

    John Proestakes
    1 Aug 2014 | 10:52 am
    Advertise here with BSASo, you're traveling for work, and your boss suggests dinner at an expensive restaurant. You're excited because that place specializes in dry aged steaks. Sure, you've been laying off the red meat for the past six months, but your company is paying. You sit down and look at the wine menu, and it’s all clicks and whistles. Your boss orders a nice red wine, a cabernet sauvignon, and, drowning in indecision, you say, “That sounds great, I'll have one too.” The waiter disappears briefly, returns with a bottle of wine, and pours some into your boss’s glass. He grabs…
  • Cider: the rise of the apple

    Kim Kreil
    13 May 2014 | 9:39 pm
    Advertise here with BSASome time ago, the video Best Beers for Women by WomensForum TV caused an outrage on the internet, displaying a woman complaining about when “you walk into a bar, you pick up a beer menu, you're a lady and you're not sure what to order”. During the video, a few drinks are then suggested to her to satisfy her (let’s just say) “womanly” tastebuds. One of the drinks recommended to her was a cider. Get my top storiesFollow John Eats Cheese What is cider? For those of you that may not know what it is, cider is a fermented alcoholic beverage made from fruit juice…
  • How to cut cheese

    John Proestakes
    8 May 2014 | 11:01 am
    Advertise here with BSAHave you ever bought cheese for an event later in the day and then suddenly thought, “My friends are going to judge me if I don’t cut this cheese the right way?” I do it ALL the time. Luckily, there are some easy rules to remember when you're about to slice that curd. Get my top storiesFollow John Eats Cheese Probably one of the most basic of rules is that you want to make sure that everyone at your party will get an equal portion. That doesn't mean that you should get out a microscope and a laser beam to divide a quarter pound of gouda, so that 100 people can get…
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